Description
These Carrot Muffins are incredibly moist and flavorful, blending the sweetness of carrots with warm spices—a delightful treat for any time of day.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- ⅛ tsp ground nutmeg
- 3 large eggs
- ¾ cup granulated sugar
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 2 ½ cups shredded carrots
Instructions
- Preheat your oven to 400°F (200°C).
- Line your muffin pan with paper cupcake liners or grease thoroughly.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, ginger, salt, and nutmeg.
- In another bowl, beat the eggs until fluffy, then gradually add the sugar, mixing well. Stir in the oil and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Incorporate the shredded carrots, folding gently.
- Divide the batter among the muffin cups, filling each about ¾ full.
- Bake for 5 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes or until a toothpick comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.
Notes
Store cooled muffins in an airtight container at room temperature for up to 5 days, or in the refrigerator for a week. These muffins can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg